Canned Tuna Pasta Recipes

EASY CANNED TUNA PASTA

Steps:

• Boil a salted pot of water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.
• When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds.
• Stir in the tuna, lemon juice, and parsley. Let it heat through.
• Once the pasta is done, add some of the pasta water (a couple tablespoons) to the sauce and then drain the pasta and toss with the sauce. Season with salt & pepper as needed. Optional: serve pasta with freshly grated parmesan cheese and lemon zest.

TUNA SPAGHETTI

Steps:

• Cook the pasta according to the packet instructions.
• Heat up the oil in a pan, then chop the garlic and achovy fillets and add them to the pan.
• Cook the garlic and anchovy for about 30 seconds, the anchovy will completely melt away.
• Chop the cherry tomatoes, and add them to the pan together with the capers. Leave to cook until the tomatoes will become mushy, that should not take longer than 4-5 minutes.
• Toss in the pasta, lemon juice, flaked tuna, Italian herbs and parsley, give it a good stir, and remove from the heat.
• Serve hot!

LEMONY CANNED TUNA SPAGHETTI (PALEO, GLUTEN-FREE)

Steps:

• Bring a big pot of water to boil and lightly salt the water. Cook the spaghetti, following the package instructions. If going low carb or whole30, see the notes section for alternative methods.
• In the meantime, in a large heat-proof bowl, lightly mash the canned tuna and mix with ingredients from garlic to capers. Set the bowl on the stovetop next to the pasta boiler pot. This will warm up the tuna and the spices in the bowl gently and the tuna stays moist.
• Add the cooked spaghetti into the tuna bowl. Toss and add the freshly chopped herbs. Season with salt and pepper to taste.

GARLIC LEMON TUNA PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
• In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
• Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
• Garnish with remaining parsley and serve warm.

TUNA PASTA RECIPE

Steps:

• Bring a large pot of salted water to a rolling boil.
• Add the pasta and cook according to the package instructions minus 1 minute.
• Heat the olive oil in a large saucepan, over medium-high heat. Swirl to coat the entire pan.
• Lower the heat to medium and add the cherry tomatoes. Saute for 1-2 minutes.
• Season with salt and pepper to taste.
• Add the minced garlic, a pinch of crushed red pepper flakes and sauté for another minute or so.
• Add the drained can of tuna, breaking up some of the chunks.
• Remove a ladle of the pasta water and add it to the pan. Gently combine the ingredients together and simmer for about 1 minute or so to heat up the tuna.
• Turn the heat to low.
• When the pasta is done, reserve 1 ladle of pasta water, then drain and toss with the tuna in the pan.
• If the mixture appears dry, add a little of the reserved pasta water.
• Add the chopped parsley and Pecorino Romano Cheese and toss together in the pan.
• Serve immediately. If desired garnish with grated cheese and more parsley.

30 SIMPLE WAYS TO USE CANNED TUNA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tuna dish in 30 minutes or less!

CANNED TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, drain olive oil from tuna can into a skillet over medium-low heat. Cook green onions and mushrooms until softened, 2 to 3 minutes. Add cream cheese and stir to combine. Reduce heat to low and stir in yogurt and lemon juice. Mix in sweet corn and drained tuna until well combined. Season with pepper. Drain pasta, add to the skillet, and mix to combine.